This vegan cheesecake is a delicious and creamy dessert made with plant-based ingredients. It’s simple to prepare and perfect for any occasion. The combination of silken tofu and vegan cream cheese creates a rich texture, while the almond crust adds a nice crunch.
Ingredients:
For the crust:
30 vegan graham crackers or biscuits
80 g vegan butter or coconut oil
For the filling:
400 g silken tofu (blended)
300 g vegan cream cheese
3 tbsp starch (such as cornstarch or tapioca starch)
150 g rapadura sugar or cane sugar
1 tbsp vanilla sugar
Zest of one lemon
2 tbsp aquafaba (whipped until stiff)
Instructions:
Preheat oven to 170°C (338°F).
Prepare the crust:
Crush the crackers in a blender or seal in a bag and crush with a rolling pin.
Melt the vegan butter or coconut oil and mix with the crushed crackers.
Press the mixture evenly into a greased 26 cm (10-inch) springform pan.
Bake for 10 minutes.
Whip the aquafaba:
Beat 2 tbsp of aquafaba in a small bowl until stiff peaks form.
Make the filling:
Blend the silken tofu with vegan cream cheese, sugar, vanilla sugar, and lemon zest until smooth.
Carefully fold in the whipped aquafaba to keep the mixture airy.
Bake the cheesecake:
Pour the filling onto the pre-baked crust and smooth the top.
Bake in the preheated oven for about 40 minutes, until the surface is lightly golden.
Cool and chill:
Let the cheesecake cool completely.
For best results, refrigerate for several hours before serving.